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Sourdough Discard Cookies

Sourdough Discard Cookies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Calories: 145
Ingredients Method Notes

Ingredients
  

  • ½ cup (113g) unsalted butter
  • 1 cup (200g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 ½ teaspoons vanilla extract
  • ½ cup (120g) sourdough discard
  • 1 ¾ cups (220g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips

Method
 

  1. Brown the butter in a saucepan over medium heat for 5 to 7 minutes, until amber and nutty. Pour into a bowl to cool.
  2. Whisk the cooled butter, both sugars, egg, egg yolk, vanilla, and discard until glossy.
  3. Stir in the flour, baking soda, and salt just until combined. Fold in chocolate chips.
  4. Scoop 1 ½ tablespoon dough balls onto a parchment-lined sheet. Chill at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Bake for 10 to 12 minutes, until edges are golden and centers look soft. Cool on the pan 5 minutes, then move to a wire rack.

Notes

Chilling time is not included in the prep or cook time. For a more pronounced tang, refrigerate the dough for 24 hours. If baking multiple sheets, the total bake time will be longer.